Zucchini pancakes stuffed with minced meat and cheese
Ingredients (for 5 servings)
Young zucchinis (small) - 500 gr (2 pcs.)
Minced meat - 250 g
Hard cheese - 100 g
Onions (small) - 100 gr (2 pcs.)
Sour cream - 3 tablespoons
Eggs (C1) - 2 pcs.
Flour - 100 gr
Garlic - 2 cloves
Salt - 2/3 teaspoon (to taste)
Ground black pepper - 1/5 tsp.
Vegetable oil - for fryin
Prepare the necessary ingredients.
Peel the onion and rinse.
Grate zucchini on a coarse grater and squeeze the juice thoroughly.
If you want zucchini to juice better, you can slightly salt them and leave for 5 minutes.
In a bowl with zucchini add eggs, sour cream, flour, 1/3 tsp. salt and 1 pinch of ground pepper. Peel the garlic and either mince it or finely chop it with a knife, and add it to the bowl.
Mix well.
Peel onion, cut it into small cubes and put it in a frying pan heated with a little oil.
Sauté onion over low heat for 3-5 minutes, until translucent.
Add minced meat and fry for 10 minutes, stirring to make sure there are no large lumps. At the end of the stir-fry, add the remaining salt and ground pepper to the mince and stir to combine. Remove the pan with the stuffing from the heat.
Prepare zucchini pancakes. For this purpose, put 2-3 tbsp of zucchini batter on a frying pan heated with a little vegetable oil and smooth it out. The pancake should not be too thick.
Cover the pan with a lid and fry the pancake for 5 minutes over low heat.
After 5 minutes put 1/5 of the minced meat on half of the pancake and onions.
Grate the cheese on a coarse grater.
Place a handful of cheese on the stuffing.
Cover the stuffing with the free edge of the pancake, cover the pan and cook for 2-3 minutes until the cheese melts.
Prepare the rest of the pancakes in the same way. (I made 5 zucchini pancakes with a diameter of 20 cm using the above amount of products).
Zucchini pancakes filled with minced meat and cheese are ready!
Bon appetit